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The World's Best Caviar Doesn't Come From Russia Anymore

MULTIZ321

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The World's Best Caviar Doesn't Come From Russia Anymore
By Kate Krader/ Food/ Bloomberg Pursuits/ Bloomberg BusinessWeek/ bloomberg.com

"Though no one wants to say it, China is producing some of the most delectable fish eggs available.

Mention China alongside almost any food product, and people get nervous. After international incidents involving bleach-soaked meat, antifreeze-laced apple juice, and pine nuts “unfit for human consumption,” the country “is known for tainted food because of repeated quality-control scandals,” says Shaun Rein, managing director for the China Market Research Group.

Kaluga Queen, which produces its caviar about 300 miles southwest of Shanghai, is mindful of these associations.

“The biggest obstacle is the low trust of Chinese food safety,” says Lily Liu, marketing manager for parent company Hangzhou Qiandaohu Xunlong Sci-tech Co.

And yet after the first tin was shipped in 2006, Kaluga Queen began to build a distinguished fan base. It’s now the caviar of choice for 21 of the 26 Michelin three-starred restaurants in Paris, including Alain Ducasse at the Plaza Athénée Hotel. Seafood specialist Eric Ripert serves it at Le Bernardin in New York. Lufthansa offers it in first-class cabins. The company’s sturgeon roe was even part of President Obama’s meal at the 2016 Group of 20 summit.

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Photographer: Ted Cavanaugh for Bloomberg Businessweek


Richard
 
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